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Welcome Cooking - Japan




250g sushi rice (i.e. short-grain rice), 1.25 cups of water, 1 piece of kombu (i.e. seaweed), 200g sashimi-grade tuna, 5-cm long daikon, 33g radish sprouts, 1 lemon, 1 cup of lukewarm water, 1.5T wasabi paste.

(1) 3T soy sauce, 3T sake, 1.5T caster sugar,
(2) 2 tsp olive oil, 1 tsp rice vinegar, 1/2 tsp sugar.
(3) 2 tsp toasted white sesame seeds.


1. Wash sushi rice under cold running water till the water through it is completely clear; Leave in the strainer to drain for 60 minutes; Arrange the rice in a pan with 1.25 cups of water and a piece of kombu; Bring to the boil over a high heat; Remove the kombu; Cover the pan; Turn to a medium-low heat; Simmer for 10 minutes; Turn off the heat; Leave it with the lid for 15 minutes.
2. Peel, rinse and cut off both ends of daikon; Grate; Place in a fine-mesh sieve and drain for a few minutes.
3. Trim radish sprouts; Rinse in running water for a minute; Drain.
4. Add seasoning (1) to a sauce pan; Stir over a low heat till the sugar is dissolved; Bring to the boil over a high heat; Turn off the heat; Cool at the room temperature.
5. Add seasoning (2) to a bowl; Stir till the sugar is dissolved; Add the radish sprouts and seasoning (3); Toss.
6. Rinse a lemon; Slice; Add to a cup of warm water.
7. Trim off any connective tissue of tuna; Slice (clean the knife in the lemon water from the step 6 after cutting each slice); Soak in the sauce from the step 4 for 5 minutes; Lift the tuna up; Add the grated radish from the step 3 in the sauce; Toss and leave it till ready to use.
8. Fluff up the rice from the step 1 with a wooden spoon; Divide into two serving bowls; Arrange the tuna from the step 7 and the radish sprouts from the step 5 on the top of the rice; Arrange the radish sauce from the step 7 on the top; Serve immediately.